Italian Tiramisu
A luxurious Italian dessert featuring layers of espresso-soaked ladyfinger cookies and mascarpone cream, dusted with cocoa powder. The name means 'pick me up' in Italian, referring to the coffee kick.
Md Afroz Alam
1
Cook Time
8
Servings
reviews
Medium
Difficulty
Instructions
Make zabaglione
Create a double boiler by placing a heatproof bowl over simmering water. Whisk egg yolks and sugar vigorously for 8-10 minutes until thick, pale, and tripled in volume. The mixture should fall in ribbons from the whisk. Remove from heat.
Don't let the bowl touch the water or the eggs will scramble. Temperature control is crucial.
Prepare mascarpone mixture
In a separate bowl, whisk mascarpone until smooth. Fold in the cooled zabaglione and vanilla until combined. In another bowl, whip heavy cream to soft peaks, then gently fold into the mascarpone mixture.
Fold gently to maintain airiness - overmixing deflates the cream and makes it heavy.
Prepare coffee mixture
Combine cooled espresso with coffee liqueur in a shallow dish. The mixture should be strong and slightly sweet.
Let coffee cool completely before dipping cookies or the mascarpone layer will melt.
Layer the tiramisu
Quickly dip ladyfingers in coffee mixture (1-2 seconds per side) and arrange in a single layer in a 9x13 inch dish. Spread half the mascarpone mixture over cookies. Repeat with another layer of dipped cookies and remaining cream.
Don't over-soak the cookies - they should be moistened but not falling apart.
Chill and serve
Cover and refrigerate for at least 6 hours or overnight. Before serving, dust generously with cocoa powder through a fine-mesh sieve.
Tiramisu is best made the day before - the flavors meld and improve significantly overnight.
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